2. Rest your steaks for 5 minutes before serving, covering lightly with foil. Thin Grill Recipes For Porterhouse Steak. 1 tbsp. Leave it directly over the heat for 5 minutes to sear the first side. Steaks of choice (1/2-inch to 3/4-inch thickness works best) Steak marinade of choice. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. Sear the steak for 2 minutes for the first side. Medium Rare: 120 - 130 degrees. How to cook a porterhouse steak on a gas grill - Before you grill the porterhouse steaks, leave them at room temperature for 2 hours. To cook a medium rare steak, heat a non-stick or cast iron frying pan to high heat on a burner, and pour 1 tablespoon of olive oil into the pan. 7-8 minutes per side. When the oil starts to separate, use tongs to place the steak in the center of the pan, and let it cook. This will give the steak time to get up to room temperature, which, according to the video, allows even cooking and lets the seasoning to penetrate the meat. 1.25 inches. Heat a cast-iron skillet over high heat. In a T-bone, the tenderloin must measure a minimum of ½ inch across the center and the porterhouse a minimum of 1 ¼ inches. Well Done: 160 – 170 degrees. What cut is the Porterhouse Steak? For other tender cuts such as ribeye, sirloin, strip, t-bone and porterhouse: Steak Doneness: Sous Vide Temperature: Cooking Time: Rare: 125°F (52°C) 1 to 2 hours: Medium-rare: 130°F (54°C) 1 to 3 hours: Medium: 140°F (60°C) 1 to 3 hours : Medium-well: 150°F (66°C) 1 to 3 ½ hours: Well-done: 160°F (71°C) 1 to 3 hours: These cuts are tender with moderate level of fat, so it’s … 4 tbsp. This will keep them from over-charring on the grill. - Season the steak with seasoning salt or salt and pepper. Hammer-style meat tenderizer. When it comes to gourmet steaks, you may think of the great steakhouses in Chicago and New York City. Thickness: all the "experts" want 1 ½ inch... that is a … A porterhouse steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center. A meat thermometer should read 130°F. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. However, to save time, you can also pan-fry porterhouse. It takes about 1 hour to sous vide a 1 1/2-inch porterhouse, 1.5 to 2 hours for 2 inches. When the pan begins to smoke and an edge of the steak sizzles when touched against it, add the steak . If you're cooking multiple steaks, leave 2–3 in (5.1–7.6 cm) between each steak so the sides cook properly. Sear for 2 to 3 minutes or until deep brown. The porterhouse is a common favorite among American steak lovers. When trimmed of fat, the porterhouse is quite lean and the National Cattlemen’s Beef Association reports that 3 ounces of lean beef contain more than 50 percent of the recommended daily intake of protein. Let steak … The small side is part of the tenderloin while the other is the top loin (similar to a New York Strip). 1 2 1⁄2-inch-thick T-bone or Porterhouse steak (about 3 pounds) 1 lemon, seeded and thinly sliced ; 1 green bell pepper, seeded and sliced into 1⁄4-inch-thick rings; 1 large onion, sliced into 1⁄4-inch-thick rings; 1 cup ketchup; 2 tablespoons Worcestershire sauce; 1. A meat thermometer should read 130°F. Lillian’s Baked Porterhouse Steak. When ready to cook , preheat the oven to 425 degrees. Preheat the oven to 400°F. Heat broiler. How long do you sous vide porterhouse? 5 minutes per side. For a 2 inch steak, allow for about 4 minutes of cooking on each side, turning only once. Brush the grill with vegetable oil to prevent sticking, preheat on high for 10-15 minutes with the lid down. Porterhouse steak is a relatively tender cut that doesn’t require long cook time. If you're looking to make a perfect porterhouse steak, pan sear it and finish cooking in the oven. bagelman01 | Jun 17, 2012 03:55 PM 7 Last night my 15 year old daughter took me out for a pre-father's day supper. See the approximate cooking time for broiling your favorite beef cut. Flip steak and cook until other side is deeply browned and cooked to desired doneness, about 3 minutes more for medium rare. A few last comments. Turn the steak only once, otherwise it will dry out. soy sauce. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. Recommended marinade ingredients (for four steaks): 1 cup olive oil. How to cook porterhouse steak (pan sear + oven finish) Let the porterhouse sit at room temperature for 30-60 minutes before cooking. Cooking Times and Temperatures for Porterhouse, Sirloin Strip, and Ribeye Steaks. For the perfect medium-rare porterhouse steak, grill for 10-13 minutes for a 1-inch steak, and 14-17 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. 1 inch. Brush steak with olive oil. A porterhouse steak looks like a giant T-Bone. Tips for the most tender and juicy porterhouse steak minced garlic. 6 tbsp. Broil until deep-brown crust forms, about 3 minutes. 1. 5.5 minutes per side. Pat on rosemary and garlic. It’s sold as a thick cut (generally 1.5 inches is about the minimal thickness) and is a forgiving cut to cook. 6.5 minutes per side. Medium: 130 - 140 degrees. Bone-in DOES impact the cooking time of your steak. The porterhouse steak comes from the rear part of the strip loin. Rub the steak with oil and season with salt and pepper on both sides. My wife is a porterhouse hound. Steak Thickness . 6 minutes per side. Plastic- or rubber-coated cooking tongs. Pat dry with paper towels. Cook a 2cm-thick piece of steak for 2-3 minutes each side for rare, 4 minutes each side for medium, and 5-6 minutes each side for well – done . Rare: 110 - 120 degrees. The tenderloin is, by far, the better half of a porterhouse. Let sit for one hour or up to 12 hours refrigerated. It is so close to the sirloin that often porterhouses are called sirloins and vice versa. Either way, look for a porterhouse with lots of tenderloin. Bone-in steaks will require a longer cooking time because the bone insulates the meat surrounding it. Rest your steaks for 5 minutes before serving, covering lightly with foil. Scrap the grill clean with a grill brush, and adjust the heat to medium-high. - Make sure the grill is hot prior to cooking the steaks, at least 500–600 degrees. Season A meat thermometer should read 130°F. If they are the same price, get the porterhouse. Though it looks similar to a t-bone steak, a porterhouse contains an extra muscle on the central-upper side. 4.5 minutes per side. It’s ok leave it in the warm bath for an extra 30-60 minutes. No we can't cook your Porterhouse steak rare, 3/4" is too thin to cook rare!! It actually helps your steak cook more evenly and gives you a little more leeway with overcooking. 4 minutes per side. The Porterhouse cut is known as the “King of T-Bones.” It's cut from the short loin area of the beef and separated by a large T-shaped bone which divides two mouth-watering cuts of beef better known as the tenderloin filet and the other NY Strip steak.. Heat a 12- inch ovenproof skillet, such as cast iron, over high heat ( make sure your exhaust fan is on). Rest your steaks for 5 minutes before serving, covering lightly with foil. How do I cook a porterhouse steak well done? Heat a large skillet, preferably cast iron, over medium-high heat, then heat oil in pan until smoking. How do I cook a 2 inch thick steak? steak seasoning. The first trick in cooking a GREAT porterhouse is buying a GREAT porterhouse. Wire whisk or large fork or spoon. Add oil to the hot skillet and add steak when it begins to smoke. Put the steak on the grill and cook the first side for 5 minutes. Since the porterhouse steak is so large, it is important to let the steak rest at room temperature for 45 minutes to an hour on a baking sheet before slapping it on the grill. The bone changes the way the heat is distributed while cooking. So T-bone and porterhouse steaks are the same cut of meat except for more filet on the porterhouse. Preheat oven to 450 F. Season steak with salt and pepper. Place the steak on the grill and let it sizzle. That bone running down the middle of the porterhouse is part of the vertebrae and called the transverse process. 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